Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Spicy Korean Clam Chowder
Recipe

21 INGREDIENTS • 12 STEPS • 1HR 10MINS

Spicy Korean Clam Chowder

5
1 rating
This clam chowder embodies everything a real clam chowder should be unapologetic for- salty pork fat, rich, thick body, soft chunks of potato and plenty of unchopped bits of clam throughout. Plus, it is seasoned with miso paste and gochujang giving it a sustaining heat. Serves 4-6.
Add to plan
logo
Spicy Korean Clam Chowder
Save
author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
This clam chowder embodies everything a real clam chowder should be unapologetic for- salty pork fat, rich, thick body, soft chunks of potato and plenty of unchopped bits of clam throughout. Plus, it is seasoned with miso paste and gochujang giving it a sustaining heat. Serves 4-6.
1HR 10MINS
Total Time
$8.00
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 Tbsp
Pancetta
1/3 cup
Pancetta, finely chopped
about 2-inch square
Onion
1
Small Onion, finely chopped
Celery
1/3 cup
Celery, finely chopped
Whole Milk
3 cups
Whole Milk
Clam Juice
1 cup
Clam Juice
Sake
1/4 cup
Gochujang
2 Tbsp
Miso Paste
1/2 Tbsp
Russet Potato
1 1/2
Large Russet Potatoes, diced
divided
or 2 Medium-size Potatoes
Ground White Pepper
3/4 tsp
Ground White Pepper
Heavy Cream
3/4 cup
Heavy Cream
Fresh Chives
2 Tbsp
Fresh Chives, sliced
Fresh Ginger
1/2 Tbsp
Fresh Ginger, grated
Fish Sauce
to taste
Unsalted Butter
1 tsp
Unsalted Butter
for each serving
Nutrition Per Serving
VIEW ALL
Calories
681
Fat
40.1 g
Protein
112.8 g
Carbs
92.5 g
Add to plan
logo
Spicy Korean Clam Chowder
Save
author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Cooking InstructionsHide images
step 1
Clean the Littleneck Clams (3 lb) for the clam meat and clam juice, as well as the Littleneck Clams (25) that will be used later in the soup. After washing, chill the clams that will be used later.
step 1 Clean the Littleneck Clams (3 lb) for the clam meat and clam juice, as well as the Littleneck Clams (25) that will be used later in the soup. After washing, chill the clams that will be used later.
step 2
Combine the fresh little neck clams in a pot with Sake (1/4 cup), then put the lid on and cook over medium-high heat for 2 to 3 minutes, until they're all opened. Remove the meats and discard shells. You'll have a cup of meat.
step 2 Combine the fresh little neck clams in a pot with Sake (1/4 cup), then put the lid on and cook over medium-high heat for 2 to 3 minutes, until they're all opened. Remove the meats and discard shells. You'll have a cup of meat.
step 3
Place the clam meat in the refrigerator, and strain the Clam Juice (1 cup) through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
step 3 Place the clam meat in the refrigerator, and strain the Clam Juice (1 cup) through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
step 4
In a large pot, cook Olive Oil (1 Tbsp) and Pancetta (1/3 cup) over medium heat until the fats are rendered and the pancetta is browned.
step 4 In a large pot, cook Olive Oil (1 Tbsp) and Pancetta (1/3 cup) over medium heat until the fats are rendered and the pancetta is browned.
step 5
Add Onion (1), Celery (1/3 cup), and Bay Leaves (3), then cook for another 5 min until softened and translucent.
step 6
Add All-Purpose Flour (2 Tbsp) and cook for a minute. Add the Whole Milk (3 cups), clam juice, Gochujang (2 Tbsp), Miso Paste (1/2 Tbsp), half of the Russet Potatoes (1 1/2), Ground Black Pepper (3/4 tsp), and Ground White Pepper (3/4 tsp).
step 6 Add All-Purpose Flour (2 Tbsp) and cook for a minute. Add the Whole Milk (3 cups), clam juice, Gochujang (2 Tbsp), Miso Paste (1/2 Tbsp), half of the Russet Potatoes (1 1/2), Ground Black Pepper (3/4 tsp), and Ground White Pepper (3/4 tsp).
step 7
Stir constantly until the mixture has come to a simmer, and that the gochujang and miso have completely dissolved. Put the lid on and turn the heat down to low, and simmer for 20 minutes.
step 8
Meanwhile, combine the other half of the diced potatoes with Heavy Cream (3/4 cup) in a small pot. Put the lid on and cook over medium to medium-low heat for 5 min, until the potatoes are soft (careful not to burn the cream). Set aside.
step 9
After simmering, the soup-mixture will look broken (the fats and water have separated and look grainy). Don't panic. Transfer the mixture to a blender or use a hand-held immersion blender, and blend until it's smooth and creamy.
step 9 After simmering, the soup-mixture will look broken (the fats and water have separated and look grainy). Don't panic. Transfer the mixture to a blender or use a hand-held immersion blender, and blend until it's smooth and creamy.
step 10
Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat, stirring occasionally, until the clams have opened.
step 10 Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat, stirring occasionally, until the clams have opened.
step 11
Add the clam meat, Fresh Chives (2 Tbsp), Fresh Ginger (1/2 Tbsp), taste and re-season with Fish Sauce (to taste) if needed.
step 12
To each bowl, add Unsalted Butter (1 tsp) and a little dust of ground white pepper and chili flakes. Serve with rustic country bread, or, if you're my kind of chowder-er, with hot steamed rice. Yes.
step 12 To each bowl, add Unsalted Butter (1 tsp) and a little dust of ground white pepper and chili flakes. Serve with rustic country bread, or, if you're my kind of chowder-er, with hot steamed rice. Yes.
Tags
view more tags
Fall
Korean
Seafood
Shellfish
Soup
Winter
0 Saved
top